Chicken and Spinach Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
450 g chicken breasts cubed2 medium onion finely chopped1 can chopped tomatoes1 can green lentils drained and rinsed1 package fresh spinach chopped1 tsp ginger paste1 tsp garlic paste1 tsp chili power1 tsp tumeric1/2 tsp cumin1/2 tsp ground coriander2 tsp garam masala2 tsp medium curry power3 chilies (or to taste)3 tbsp chopped coriander (cilantro) to garnish1 tbsp oilsalt to taste
1. Heat half the oil over medium heat. Add the onions and soften for 5 mins. When onions are soft, add the spices: chili powder, coriander powder, turmeric, cumin and stir well. Leave the curry powder and garam masala aside for now. Stir over medium heat for a minute or two to cook the spices and release their flavour.
2. Add the chopped tomatoes and 100ml of water. Bring to the boil and simmer for 10 minutes. In the mean time heat the rest of the oil in a pan toss the chicken in the pan and sprinkle over the curry powder. Season with salt. Cook the chicken until no longer pink.
3. Turn the heat off the curry. Using an emersion blender pulse the curry to blend and thicken the sauce. Don't completely blend, leave it a bit chunky. You can add a little more water at this stage if sauce is too thick but don't add too much as the spinach and chicken may also release water when added. When you are finished blending, add the chicken followed by the lentils. Bring to boil, reduce heat and simmer for 15 mins.
4. When the curry is about 5 mins away from the end of cooking add the 2 tsp of garam masala and stir well. Add the spinach. When spinach is incorporated add the yogurt and stir well.
5. Garnish with fresh chopped coriander and serve on a bed of basmati or pilau rice.
Serving Size: Makes 5 decent sized servings
2. Add the chopped tomatoes and 100ml of water. Bring to the boil and simmer for 10 minutes. In the mean time heat the rest of the oil in a pan toss the chicken in the pan and sprinkle over the curry powder. Season with salt. Cook the chicken until no longer pink.
3. Turn the heat off the curry. Using an emersion blender pulse the curry to blend and thicken the sauce. Don't completely blend, leave it a bit chunky. You can add a little more water at this stage if sauce is too thick but don't add too much as the spinach and chicken may also release water when added. When you are finished blending, add the chicken followed by the lentils. Bring to boil, reduce heat and simmer for 15 mins.
4. When the curry is about 5 mins away from the end of cooking add the 2 tsp of garam masala and stir well. Add the spinach. When spinach is incorporated add the yogurt and stir well.
5. Garnish with fresh chopped coriander and serve on a bed of basmati or pilau rice.
Serving Size: Makes 5 decent sized servings
Nutritional Info Amount Per Serving
- Calories: 292.5
- Total Fat: 12.2 g
- Cholesterol: 60.3 mg
- Sodium: 184.5 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 5.6 g
- Protein: 27.3 g
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